Buckwheat and Pomegranate Salad

Categories: RECIPES and SIDES.

Photo of buckwheat and pomegranate salad

Photo of buckwheat and pomegranate salad

Buckwheat and Pomegranate Salad

This is my take on Rick Stein's Freekeh Salad. I wanted to make his salad using more readily available ingredients. I don't know about you but I get fed up with buying odd ingredients that end up hardly get used, such as pomegranate molasses that the original recipe calls for. FYI: Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It's very common in the Middle East and North Africa, Buckwheat is not a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 200 g buckwheat
  • 2-3 tbsp olive oil
  • 4 spring onions, roughly chopped
  • 1 pomegranate, seeds only
  • 1 handful flatleaf parsley, roughly chopped
  • 1 handful mint leaves, roughly chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp pumpkin seeds

Instructions
 

  • Put a small pan of water on to boil. Once boiling, add the buckwheat. Simmer for slightly less than the packet instructions to avoid a gloopy mess. About 15 minutes.
  • Drain the buckwheat and allow to cool. Then add the spring onions, pomegranate seeds, pumpkin seeds and herbs.
  • Whisk the oil and vinegar, season to taste with salt and pepper before mixing into the buckwheat.